TASTE THIS!

How to Make Raw Cashew Cream and Ranch Dressing

So I've been going raw. Numero uno- it's easy. Numero dos- it's tasty. And as an added bonus (if you need another nudge) cooking raw keeps the kitchen cool as a cucumber- which, by all accounts, is chilly by default, and, well. Cool. As in hip. At least around these hipster parts (it's right up there with gluten-free lately).
I am way past the hipster stage of life, I confess. But I admit I've been flirting with raw cuisine on and off ever since the monkey gut incident. Eating vegan and raw seems to help heal inflammation and tame my irritable, punishing digestion. Unless it's broccoli. Or onion. Or too much raw fruit. I still need to be careful. But eating mostly vegan soothes my pesky symptoms and revitalizes my cranky, creaky body. I am amazed at how much better I feel. Maybe it's all those perky little enzymes.
Now if I could only quell the stress factor.
Good thing I have an iPhone. Iphoneography keeps me sane. It's a way I can paint. Create. Stay engaged. Hopeful. It keeps my spirit fed. And my visually dominant brain happy.
Meanwhile, an iphoneoraphy girl's gotta eat.
So I'll be soaking almonds and cashews for raw recipes. Freezing bananas. And stocking up on lettuce.
Why not try a little un-cooking yourself these last hot days of summer? This recipe for cashew cream is the perfect place to start. It's versatile and voluptuous. It's vegan and dairy-free.
You'll love it.
So go.
Start soaking.

How to Soak Cashews for Cashew Cream

You'll need:
1 cup organic raw cashewsFresh filtered waterInstructions:
Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water.
Cover the bowl with a clean tea towel and let them soak for two hours.
Drain and use in recipes.
How easy is that?

Instructions:
Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a VitaMix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Add another tablespoon, as needed.

Season with sea salt and black pepper, to taste.

Add the fresh chopped herbs. Pulse briefly to combine. Don't over do it.

Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.

Makes four servings.

Recipe Source: glutenfreegoddess.blogspot.com

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GFG Notes:

For a thicker dip for crudities, use a little less liquid to start. You can always add more.

Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs.